Oil or fat compositions

ABSTRACT

Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; 
         (B) from 0.001 to 1% by weight of ingredient (A) of a carboxylic acid selected from C 2-8  hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5% by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7% by weight of ingredient (A) of a plant sterol. Each of these preferred oil or fat compositions has a high diglyceride content having excellent health-promoting functions, and even in cold temperature areas or high-humidity areas, has improved external appearance, is good in work efficiency during cooking and also in the flavor and texture of cooked foods. Packaged edible oils or fats are also disclosed.

FIELD OF THE INVENTION

This invention relates to oil or fat compositions and also to packagededible oils or fats, each having a high diglyceride content.

BACKGROUND OF THE INVENTION

Diglycerides have been found to be effective for improving bloodcholesterol levels (WO 99/48378) and also to be effective for curtailingthe accumulation of body fat and preventing adiposis (JP-A-04-300826,JP-A-10-176181). These effects are considered to be attributed to theinhibition of an increase in the level of fat in postcibal blood.Further, use of diglycerides in cooking oil is known to bring about suchmerits that upon frying, foaming is reduced and improved flavor andtexture of the fried foods are assured (JP-A-02-190146, JP-A-07-016051,JP-09-154494). In addition, diglycerides are also known to be applicableto emulsified foods (JP-B-04-034367, U.S. Pat. No. 5,879,735,JP-A-03-008431). With the foregoing in mind, oil or fat compositionshaving a high diglyceride content have found wide spread utility asedible oils or fats for consumer use.

In the meantime, a technique has been disclosed in which an antioxidantand a crystallization inhibitor are added to diglycerides to improvetheir storage stability (JP-A-10-176181). Another method has also beendisclosed, in which an organic acid is added before deodorization stepto inhibit disproportionation reaction of the diglyceride to themonoglyceride and the triglyceride in a deodorization step of the oil orfat composition (JP-A-04-261497). Concerning food containers, on theother hand, a barrier resin technique (JP-A-51-112694) and a barriercoating technique (JP-A-2000-255579) for such containers have beendisclosed to improve long-term storage stability of food.

As is appreciated from the foregoing, there is an increasing desire notonly in Japan, but also in various countries in the world toward the useof diglycerides because of its superb health-promoting functions.

Depending on use conditions or storage conditions, however, the externalappearances of oils or fats containing diglycerides may be impaired insome instances, because compared with triglycerides, diglycerides tendto become solid in cold temperature areas or tend to become turbid inhigh-humidity areas. Further, use of an oil or fat with moistureabsorbed therein leads to stronger emission of an unpleasant smell uponcooking so that the flavor of cooked foods may be impaired in someinstances.

SUMMARY OF THE INVENTION

The present invention provides an oil or fat composition containing thefollowing ingredients (A), (B), (C) and (D):

(A) an oil or fat containing from about 60 to 100% by weight ofdiglyceride, by 100 parts by weight of the oil or fat composition, thediglyceride further comprising fatty acids, wherein the amount of fattyacids that are unsaturated is from about 80 to 100 wt. %, by 100 partsby weight of the diglyceride;

(B) from about 0.001 to 1% by weight of ingredient (A) of a carboxylicacid selected from the group consisting of C₂₋₈ hydroxycarboxylic acids,dicarboxylic acids, tricarboxylic acids, salts and derivatives thereof,and mixtures thereof;

(C) from about 0.001 to 5% by weight of ingredient (A) of anantioxidant; and

(D) from about 0.05 to 4.7% by weight of ingredient (A) of a plantsterol.

The present invention also provides a packaged edible oil or fatcomposed of:

a container, wherein the container has a moisture permeability index andoxygen permeability index which are not greater than about 1.9(g/day·m²) and not greater than about 0.8 (cm³/day·m²), respectively;and

an oil or fat containing partial glycerides, wherein the glycerides'saturated dissolved-water content is not lower than about 1,500 ppm, andwherein the oil or fat is filled in the container.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to an oil or fat composition and also apackaged edible oil or fat, each of which has a high diglyceridecontent, wherein the oil or fat has excellent health-promotingfunctions, a good external appearance even in cold temperature areas orhigh-humidity areas, easy and pleasant to cook with (“work efficiency”),and also gives a good flavor and texture to foods cooked with such oilor fat.

The present inventors investigated to determine causes of the occurrenceof turbidity or solidification in oils or fats containing diglycerides.Although not wanting to be limited by theory, concerning solidificationin cold temperature areas, diglycerides are considered to be susceptibleto solidification through hydrogen bonding between hydroxyl groupsbecause they contain one more hydroxyl group in a molecule compared toconventional oils or fats (e.g. triglycerides). As to turbidity inhigh-humidity areas, on the other hand, the high compatibility of thehydroxyl groups of diglycerides with water is considered to make an oilor fat more hygroscopic to produce turbidity. Such problems related tothe physical properties of the oil or fat (hereinafter, referred to as“external problems”) are unique phenomena caused by the higher polarityof diglycerides as compared with triglycerides. It has been found thatcontrol of the content of plant sterols in a oil or fat compositioncontaining diglycerides by the addition of a specific organic acid andan antioxidant makes it possible to pronouncedly lessen such externalproblems, to markedly prevent occurrence of an unpleasant odor whilecooking, and further, to significantly improve work efficiency. It hasalso been found that filling of a oil or fat containing diglycerides ina container having a specific barrier performance also makes it possibleto remarkably lessen such external problems, to markedly preventoccurrence of an unpleasant odor upon cooking, and further, protects itscontents so that it is improved work efficiency. These findings have ledto the completion of the present invention.

The oil or fat composition according to the present invention employs anoil or fat which contains diglycerides in a proportion of from about 60to 100 wt. % (hereinafter indicated merely by “%”). Oils or fatscontaining a high content of diglycerides are not usually used inhigh-humidity areas, although they are used in Japan as described above.Conventionally, it is believed to not have been known at all thatturbidity quickly occurs under such conditions.

The oil or fat useful as ingredient (A) in the oil or fat compositionaccording to the present invention contains diglycerides in a proportionof from about 60 to 100%. From the standpoint of physiological effects,industrial productivity and external appearance, however, it ispreferred to contain them in a proportion of from about 70 to 100%, morepreferably from about 80 to 97%, even more preferably from about 80 to95%.

Unsaturated fatty acids may amount to from about 80 to 100% of theconstituent fatty acids of the diglycerides. From the standpoint ofexternal appearance and physiological effects, however, C₁₀₋₂₄,preferably C₁₆₋₂₂ unsaturated fatty acids may preferably amount to fromabout 90 to 100%, with from about 93 to 98% being more preferred andfrom about 94 to 98% being even more preferred.

Described specifically for certain diglyercide examples, the content ofoleic acid in the fatty acids making up the diglycerides may range fromabout 20 to 65%, preferably from about 25 to 60%, more preferably fromabout 30 to 50%, and even more preferably from about 30 to 45% from thestandpoint of external appearance and balanced ingestion of fatty acids.From the standpoint of physiological effects, the content of olein-oleindiglyceride may preferably be lower than about 45%, with from about 0 to40% being particularly preferred.

The content of linoleic acid in the fatty acids making up examplediglycerides may range from about 15 to 65%, preferably from about 20 to60%, more preferably from about 30 to 55%, and even more preferably fromabout 35 to 50% from the standpoint of external appearance and balancedingestion of fatty acids. Further, from the standpoint of oxidationstability and physiological effects, the weight ratio of linoleicacid/oleic acid may range preferably from about 0.1 to 2.0, morepreferably from about 0.25 to 1.8, and even more preferably from about0.3 to 1.7.

The content of linolenic acid in the fatty acids making up examplediglycerides may be from about 15% or lower, preferably from about 0 to13%, more preferably from about 1 to 10%, and even more preferably fromabout 2 to 9% from the standpoint of external appearance, balancedingestion of fatty acids and oxidation stability. Linolenic acid isknown to include α-linolenic acid and γ-linolenic acid as isomers, withα-linolenic acid being preferred.

Among the fatty acids making up the diglycerides, the content ofsaturated fatty acids may preferably be about 20% or lower, morepreferably from about 0 to 15%, even more preferably from about 0 to10%, even more preferably from about 2 to 7%, and even more preferablyfrom about 2 to 6%, by weight of thediglyceride, from the standpoint ofexternal appearance, physiological effects and industrial productivity.Among the saturated fatty acids, C₁₄₋₂₄, especially C₁₆₋₂₂ fatty acidsare preferred, with palmitic acid and stearic acid being more preferred.

The content of trans acids in the fatty acids making up the diglyceridesmay preferably range from about 0 to 10%, more preferably from about 0.1to 5%, and even more preferably from about 0.1 to 3.5% from thestandpoint of physiological effects, external appearance and industrialproductivity. The remaining constituent fatty acids may preferably beC₁₄₋₂₄, and more preferably C₁₆₋₂₂ fatty acids.

From the standpoint of physiological effects, storability, industrialproductivity and flavor, the proportion of 1,3-diglycerides in examplediglycerides may be preferably about 50% or higher, more preferably fromabout 60 to 100%, even more preferably from about 65 to 90%, and evenmore preferably from about 65 to 80%.

The oil or fat useful as ingredient (A) in the present invention maycontain triglycerides in a proportion of preferably from about 0 to 40%,more preferably from about 0 to 30%, even more preferably from about 2.9to 20%, and even more preferably from about 4.9 to 20%, by weight of theoil or fat, from the standpoint of physiological effects, industrialproductivity and external appearance.

It is preferred from the standpoint of physiological effects andindustrial productivity that C₁₀₋₂₄, preferably C₁₆₋₂₂ unsaturated fattyacids amount to from about 80 to 100%, more preferably from about 90 to100%, even more preferably from about 93 to 100%, even more preferablyfrom about 93 to 98%, and even more preferably from about 94 to 98% ofthe constituent fatty acids of the triglycerides.

In the oil or fat useful as ingredient (A) in the present invention, thecontent of monoglycerides may range preferably from about 0 to 10%, morepreferably from about 0.1 to 5%, even more preferably from about 0.1 to1.5%, even more preferably from about 0.1 to 1.3%, and even morepreferably from about 0.1 to 1%, by weight of the oil or fat, from thestandpoint of flavor, external appearance, emulsification, prevention ofsmoking, industrial productivity and the like. It is preferred from thestandpoint of industrial productivity that the constituent fatty acidsof the monoglycerides are the same as those of the diglycerides.

The amount of free fatty acids (and salts thereof) in the oil or fatuseful as ingredient (A) in the present invention may be loweredpreferably to about 3.5% or less, and may range more preferably fromabout 0 to 2%, even more preferably from about 0 to 1%, even morepreferably from about 0 to 0.5%, and even more preferably from about0.05 to 0.2%, by weight of the oil or fat, from the standpoint offlavor, prevention of smoking, and industrial productivity.

In all the fatty acids making up the oil or fat useful as ingredient (A)in the present invention, the content of fatty acids containing 4 ormore carbon-carbon double bonds may preferably range from about 0 to40%, more preferably from about 0 to 20%, even more preferably fromabout 0 to 10%, and even more preferably from about 0 to 1%, with an oilor fat substantially free of fatty acids containing 4 or morecarbon-carbon double bonds being even more preferred, from thestandpoint of oxidation stability, work efficiency, physiologicaleffects, coloration and the like.

A source of the oil or fat useful as ingredient (A) in the presentinvention can be either a vegetable or animal oil or fat. Specificsources include rapeseed oil, sunflower oil, corn oil, soybean oil, riceoil, safflower oil, cottonseed oil, and beef tallow. These oils and fatscan also be used as sources after adjusting their fatty acidcompositions by fractionation, blending, hydrogenation, esterinterchange or the like.

The oil or fat useful as ingredient (A) in the present invention can beobtained by an esterifying reaction between fatty acids derived from theabove-mentioned oil or fat and glycerin, or an ester interchangereaction between such an oil or fat and glycerin, or a like reaction.Excess monoglycerides formed by the reaction can be eliminated bymolecular distillation or chromatography. It is preferred to conductthese reactions with 1,3-selective lipase or the like underenzymatically mild conditions as this procedure is superior in flavorand the like, although the reactions can also be conducted as chemicalreactions by making use of an alkali catalyst or the like.

The oil or fat composition according to the present invention contains,as ingredient (B), a carboxylic acid selected from the group consistingof hydroxycarboxylic acids, dicarboxylic acids, tricarboxylic acids,salts and derivatives thereof, and mixtures thereof. The content of thecarboxylic acid ranges from about 0.001 to 1 parts by weight, per 100parts by weight of ingredient (A). From the standpoint of externalappearance and oxidation stability, however, the content of thecarboxylic acid may range preferably from about 0.0012 to 0.7 part byweight, more preferably from about 0.0015 to 0.5 part by weight, andeven more preferably from about 0.0025 to 0.3 part by weight. The carbonnumber of the carboxylic acid is from 2 to 8, with 2 to 6 beingpreferred and 4 to 6 being more preferred. Preferred examples includecitric acid, succinic acid, maleic acid, oxalic acid, aconitic acid,itaconic acid, citraconic acid, tartaric acid, fumaric acid and malicacid, with citric acid, tartaric acid and malic acid being morepreferred.

Examples of the above-described derivatives of C₂₋₈ hydroxycarboxylicacids, dicarboxylic acids and tricarboxylic acids include glyceridederivatives such as monoglycerides citrates, diglycerides citrates,monoglycerides succinates and diglycerides succinates. Specifically,monoglyceride citrate (crystal) [product of ADM (Archer Daniels MidlandCo.)], purified crystalline monoglyceride citrate (product of FusoChemical Co., Ltd.) and “Step SS” (trade name, product of KaoCorporation) can be exemplified as commercial products. Illustrativesalts of the above-mentioned carboxylic acids include their alkalimetals and alkaline earth metals, with the sodium salts and calciumsalts being preferred.

As carboxylic acids, extracts and crude drugs with such carboxylic acidscontained therein can also be used. Usable examples of the extracts andcrude drugs include products commercially available in the form ofpowders, concentrates or the like produced by extraction from fruitssuch as lemons, yuzu (Japanese citrons) and ume (Japanese apricots).These extracts and crude drugs can each be added in such an amount thatthe content of the carboxylic acid contained therein falls within theabove-described range.

The content of the salt of the C₂₋₈ hydroxylcarboxylic acid,dicarboxylic acid or tricarboxylic acid may range preferably from about0.001 to 0.01 part by weight, more preferably from about 0.0012 to 0.007part by weight, even more preferably from about 0.0015 to 0.0045 part byweight, and even more preferably from about 0.0025 to 0.0034 part byweight, per 100 parts by weight of ingredient (A), from the standpointof external appearance, oxidation stability, work efficiency and flavor.

The amount of the derivative of C₂₋₈ hydroxylcarboxylic acid,dicarboxylic acid or tricarboxylic acid may range preferably from about0.01 to 1 part by weight, more preferably from about 0.05 to 0.7 part byweight, even more preferably from about 0.1 to 0.5 part by weight, andeven more preferably from about 0.15 to 0.3 part by weight per 100 partsby weight of ingredient (A) from the standpoint of external appearance,oxidation stability, work efficiency, flavor and texture.

Combined use of the C₂₋₈ hydroxylcarboxylic acid, dicarboxylic acid ortricarboxylic acid or the salts thereof with the derivatives thereof ispreferred especially from the standpoint of texture, externalappearance, oxidation stability and flavor.

In the present invention, the content of ingredient (B) in the oil orfat composition can be measured by HPLC, colorimetry making use oforthonitrophenylhydrazine, or the like. For example, measurement of thecontent of citric acid by colorimetry can be carried out in thefollowing manner.

An oil or fat (20 g), which has been heated to 60° C., is placed in a100-mL separating funnel, and subsequent to the addition of warm waterof 60° C. (5 mL), the contents are vigorously shaken for 2 minutes. Theresulting mixture is then allowed to stand until it separates intolayers, and the lower layer is collected as a sample solution. Thissample solution (2 mL), an ONPH solution¹⁾ (1 mL) and an ETC solution²⁾(1 mL) are placed in a 10-mL graduated flask. After the graduated flaskis tightly sealed, its contents are heated at 40° C. for 30 minutes. A1.5 mol/L solution of sodium hydroxide (1 mL) is then added, followed byheating at 60° C. for 15 minutes. After the mixture is allowed to cooldown to room temperature, absorption at 540 nm is measured. From acalibration line prepared using aqueous citric acid solutions, theconcentrations of which were known, the content of citric acid isdetermined in accordance with the following formula:The content of citric acid in the oil or fat=the amount of citric aciddetermined from the calibration line÷4

-   -   1) ONPH solution: a solution of orthonitrophenyl-hydrazine        hydrochloride (ONPH) (53.6 mg) in 0.2 mol/L hydrochloric acid        (10 mL).    -   2) ETC solution: a solution of        1-ethyl-3-(3-dimethylaminopropyl)-carbodiimide hydrochloride        (ETC) (287.6 mg) in a 6% aqueous solution (10 mL) of pyridine.

The oil or fat composition according to the present invention alsocontains an antioxidant as ingredient (C). The antioxidant, incombination with ingredient (B), exhibits synergistic effects, andserves not only to significantly improve work efficiency upon cookingbut also to improve the external appearance.

From the standpoint of work efficiency, stability and coloration, thecontent of the antioxidant as ingredient (C) ranges from about 0.001 to5 parts by weight per 100 parts by weight of ingredient (A), but mayrange preferably from about 0.004 to 0.5 part by weight, more preferablyfrom about 0.004 to 0.4 part by weight, and even more preferably fromabout 0.008 to 0.3 part by weight.

In general, the antioxidant as ingredient (C) can preferably be oneuseful in foods. Illustrative are vitamin E, buthylhydroxytoluene (BHT),butylhydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), vitamin C andderivatives thereof, phospholipids, and natural antioxidants such asrosemary extract, among which vitamin E, vitamin C and derivativesthereof, and rosemary extract are preferred. It is more preferred to usetwo or more of these antioxidants in combination.

More specifically, α, β, γ or δ-tocopherol or a mixture thereof can beused as vitamin E. From the viewpoint of oxidation stability,δ-tocopherol is particularly preferred. Commercial products of vitamin Ecan include “E-MIX D” and “E-MIX 80” (trade names, products of EisaiCo., Ltd.), “MDE-6000” (trade name, product of Yashiro Co., Ltd.), and“E-Oil 400” (trade name, product of Riken Vitamin Co., Ltd.)

In the present invention, the content of vitamin E when used may rangepreferably from about 0.01 to 0.4 part by weight, more preferably fromabout 0.02 to 0.3 part by weight, and even more preferably from about0.05 to 0.2 part by weight, all in terms of tocopherol per 100 parts byweight of ingredient (A).

As vitamin C and derivatives thereof, those soluble in oils or fatscontaining diglycerides are preferred. More preferred are higher fattyacid esters, for example, those having C₁₂₋₂₂ acyl groups. Particularlypreferred are L-ascorbic acid palmitate and L-ascorbic acid stearate,with L-ascorbic acid palmitate being even more preferred.

In the present invention when used, the content of vitamin C or thederivative thereof may range preferably from about 0.004 to 0.1 part byweight, more preferably from about 0.006 to 0.08 part by weight, andeven more preferably from about 0.008 to 0.06 part by weight, all interms of ascorbic acid per 100 parts by weight of ingredient (A).

The oil or fat composition according to the present invention alsocontains plant sterol as ingredient (D). Plant sterol is an ingredienthaving a cholesterol-lowering effect and, when used in combination withingredients (B) and (C), improves the work efficiency and externalappearance of the oil or fat containing diglycerides. In the presentinvention, the content of plant sterol is from about 0.05 to 4.7 partsby weight per 100 parts by weight of ingredient (A), with from about 0.3to 4.7 parts by weight being preferred. In a commercial oil or fatcomposition produced using as a raw material fatty acids obtained bydistillation, the content of plant sterol may have been lowered ingeneral. In such a case, plant sterol can be added in such an amountthat its content falls within a range of from about 0.05 to 4.7 parts byweight.

Examples of plant sterol can include free sterols such as α-sitosterol,β-sitosterol, stigmasterol, campesterol, α-sitostanol, β-sitostanol,stigmastanol, campestanol and cycloartenols, and their esters such astheir fatty acid esters, ferulate esters and cinnamate esters.

To the oil or fat composition according to the present invention, acrystallization stabilizer can preferably be added further as optionalingredient (E) to improve its low-temperature stability andhigh-humidity stability. Examples of the crystallization stabilizer caninclude polyol fatty acid esters such as polyglyceryl ricinoleate,polyglyceryl fatty acid esters, sucrose fatty acid esters, sorbitanfatty acid esters, polyoxyethylene sorbitan fatty acid esters, andpropylene glycol fatty acid esters. Preferred examples of the polyolfatty acid esters can include polyglyceryl fatty acid esters, sucrosefatty acid esters and sorbitan fatty acid esters having HLB values notgreater than 4, more preferably from about 0.1 to 3 [as measured by theGriffin's calculation formula reported in J. Soc. Cosmet. Chem., 1, 311(1949)].

When used in the present invention, it is preferred from the standpointof improving the stability at low temperatures to contain thecrystallization inhibitor in a proportion of from about 0.01 to 2.5parts by weight, more preferably from about 0.02 to 0.5 part by weight,and even more preferably from about 0.05 to 0.2 part by weight, per 100parts by weight of ingredient (A).

The oil or fat composition according to the present invention can beobtained by adding the above-described ingredients (B) through (D) tothe oil or fat containing diglycerides of the above-describedcomposition and heating and stirring the resultant mixture as needed.Rosemary extract, vitamin C derivative, vitamin E and the like may beadded after dissolving them in a solvent beforehand.

The oil or fat composition obtained as described above can be used as anedible oil or fat for various foods, because it is good in externalappearance, work efficiency, flavor, texture and the like.

These foods may be oil or fat-containing processed foods, examples ofwhich include health-promoting foods, functional foods and specifichealth foods which exhibit specific functions to achieve the promotionof health. Specific products include bakery foods such as breads, cakes,biscuits, pies, pizza crusts, and bakery mixes; oil-in-water (o/w)emulsions such as soups, sauces, dressings, mayonnaises, coffee creams(including powder forms), ice creams, and whipped creams; water-in-ol(w/o) emulsions such as margarines, spreads, and butter creams; snackssuch as potato chips; confectioneries such as chocolates, caramels,candies, and desserts; processed meat foods such as hams, sausages, andhamburger steaks; milk products such as milk, cheeses, and yogurts;doughs; enrober oils or fats; filling oils or fats; noodles; frozenfoods; pouch-packaged foods; drinks; and roux. These oil orfat-containing processed foods can each be produced by adding, inaddition to the above-described oil or fat, food materials which arecommonly employed in the oil or fat-containing processed food. The oilor fat composition according to the present invention may preferably beadded generally in a proportion of from about 0.1 to 100% to a food,with from about 1 to 80% being more preferred, although its proportionsvaries depending on the kind of food.

The preferred oil or fat compositions according to the present inventioncan also be used as a food material such as a cooking oil useful fordeep-fried foods and pan-fried foods. It is particularly suited forcooking or otherwise preparing delicatessens such as croquettes, tempura(e.g. deep-fried fish and vegetables), fried pork cutlets, kara-age(e.g. foods fried with coating such as wheat flour) fried fish, and eggrolls; snacks such as potato chips, tortilla chips, and fabricatedpotatoes; fried confectioneries such as fried rice crackers; friedpotatoes; fried chicken; donuts; instant noodles; and the like.

When an oil or fat derived from a food material is contained because ofthe formula of a mix or the like, the weight ratio of the oil or fatderived from the food material to the oil or fat composition accordingto the present invention may range preferably from about 95:5 to 1:99,more preferably from about 95:5 to 5:95, even more preferably from about85:15 to 5:95, and even more preferably from about 40:60 to 5:95.

The oil or fat composition according to the present invention may beused in o/w emulsions. The weight ratio of the oil phase to the waterphase in each o/w emulsion may range from about 1:99 to 90:10,preferably from about 10:90 to 80:20, and more preferably from about30:70 to 75:25. An emulsifier may be contained preferably in aproportion of from about 0.01 to 5%, with about 0.05 to 3% beingparticularly preferred. Examples of the emulsifier include variousproteins such as egg proteins, soybean proteins, milk proteins, proteinsisolated from these proteins, and (partial) hydrolysates of theseproteins; sucrose fatty acid esters; sorbitan fatty acid esters;polyoxyethylene sorbitan fatty acid esters; monoglyceryl fatty acidesters; polyglyceryl fatty acid esters; polyglyceryl ricinoleate;glyceryl organic acid esters; propylene glycol fatty acid esters; andlecithin and enzymatic hydrolysates thereof. A stabilizer may becontained preferably in a proportion of from about 0 to 5%, with fromabout 0.01 to 2% being particularly preferred. Examples of thestabilizer include thickening polysaccharides and starches, such asxanthan gum, gellan gum, guar gum, carageenan, pectin, tragacanth gum,and glucomannan (konjak mannan). It is also possible to use one or moretaste-imparting substances such as salt, sugar, vinegar, fruit juices,and seasonings; fragrance additives such as spices and flavors; coloradditives, preservatives; and the like. Using these materials, oil orfat-containing o/w foods such as mayonnaises, dressings, coffee creams(including powder forms), ice creams, whipped creams and drinks can beprepared by conventional procedures.

The oil or fat composition according to the present invention may alsobe used in w/o emulsions. The weight ratio of the water phase to the oilphase in each w/o emulsion may range from about 85:15 to 1:99,preferably from about 80:20 to 10:90, and even more preferably fromabout 70:30 to 35:65. An emulsifier may be contained preferably in aproportion of from about 0.01 to 5%, with from about 0.05 to 3% beingparticularly preferred Examples of the emulsifier can include variousproteins such as egg proteins, soybean proteins, milk proteins, proteinsisolated from these proteins, and (partial) hydrolysates of theseproteins; sucrose fatty acid esters; sorbitan fatty acid esters;polyoxyethylene sorbitan fatty acid esters; monoglyceryl fatty acidesters; polyglyceryl fatty acid esters; polyglyceryl ricinoleate;glyceryl organic acid esters; propylene glycol fatty acid esters; andlecithin and enzymatic hydrolysates thereof. It is also possible to useone or more taste-imparting substances such as salt, sugar, vinegar,fruit juices, and seasonings; fragrance additives such as spices andflavors; stabilizers such as thickening polysaccharides and starches;color additives, preservatives; and the like. Using these materials, oilor fat-containing w/o foods such as margarines, spreads, and buttercreams can be prepared by conventional procedure.

Further, the troublesome external problem of an oil or fat whichcontains a high content of diglyceride can also be lessened by fillingit in a container having specific barrier functions. Improved effects ofa container having specific barrier functions can be exhibited on an oilor fat containing partial glycerides, wherein the glycerides' saturateddissolved-water content is not lower than about 1,500 ppm.

These partial glycerides mean oils or fats with preferablymonoglycerides and diglycerides contained therein Preferred are partialglycerides, wherein the glycerides' saturated dissolved-water content isnot lower than about 1,500 ppm and can range preferably from about 2,000to 50,000 ppm, more preferably from about 3,000 to 30,000 ppm, even morepreferably from about 5,000 to 20,000 ppm, even more preferably fromabout 7,000 to 15,000 ppm, and even more preferably from about 8,000 to10,000 ppm.

The term “saturated dissolved-water content” as used herein means avalue determined by placing an oil or fat (50 g) and distilled water (30mL) in a 100-mL Erlenmeyer flask, stirring them at 50° C. for 5 hours,allowing the resultant mixture to cool down to room temperature, andthen measuring the amount of water dissolved in the oil or fat by theKarl Fisher method (“Water content” 2.1.3.4-1996 in “Standard Methodsfor the Analysis of Fats, Oils and Related Materials” compiled by TheJapan Oil Chemists' Society).

As specific examples of oil or fat containing such partial glycerides,diglycerides may be contained in proportions of from about 15 to 100 wt.%. From the standpoint of physiological effects, industrial productivityand external appearance, however, it is desired to contain diglyceridesin a proportion of preferably from about 35 to 100 wt. %, morepreferably from about 60 to 100 wt. %, even more preferably from about70 to 97 wt. %, and even more preferably from about 80 to 95 wt. %, byweight of oil or fat. Furthermore, the oil or fat of ingredient (A) maybe particularly preferred. This oil or fat may contain carboxylic acidas ingredient (B), an antioxidant as ingredient (C), plant sterol asingredient (D) and optionally a crystallization inhibitor as ingredient(E) either singly or in combination. The contents of ingredients (B)through (E) can preferably be similar to their corresponding contents inthe above-described embodiment. It is, therefore, particularly preferredfrom the standpoint of external appearance, work efficiency, flavor,texture and storage stability that the oil or fat to be used as thepackaged oil or fat is an oil or fat composition containing theabove-described ingredients (A) through (D).

The term “moisture permeability index (unit: g/day·m²)” as used hereinmeans the amount of water vapor passed through a membrane-like materialof a unit area in a predetermined time as measured by following a JIS(Japanese Industrial Standards) method [Method Z0208—MoisturePermeability Testing Method for Moistureproof Packaging Materials (CupMethod)]. Described specifically, a moistureproof packaging material isarranged as a boundary wall at 40° C., and the air on one side of theboundary wall is maintained at 90% relative humidity while the air onthe opposite side of the boundary wall is maintained in a dry state witha desiccant. The weight (g) of water vapor passed through the boundarywall in24 hours is determined, and then, is converted into a value perm² Of the material. It is this value that is employed as the moisturepermeability index of the moistureproof packaging material.

The container for use in a preferred embodiment of the present inventionhas a water permeability index not greater than about 1.9. From thestandpoint of external appearance, work efficiency and storagestability, however, its water permeability index may range preferablyfrom about 0 to 1.5, more preferably from about 0.01 to 1.0, even morepreferably from about 0.01 to 0.7, even more preferably from about 0.02to 0.3, and even more preferably from about 0.05 to 0.2.

In addition to the above-described water permeability index, thecontainer for use in a preferred embodiment of the present invention maypreferably have an oxygen permeability not higher than about 0.03. Fromthe standpoint of external appearance, work efficiency and storagestability, however, its oxygen permeability may range preferably fromabout 0 to 0.02, more preferably from about 0 to 0.01, even morepreferably from about 0.0001 to 0.005, even more preferably from about0.0002 to 0.003, and even more preferably from about 0.0005 to 0.0015.

The term “oxygen permeability” as used herein is a value (unit:cm³/day·bottle) as determined by a JIS method (Method K 7126 B).Described specifically, an apparatus produced by Mocon, Inc. is used,and oxygen is supplied to one side of a specimen (bottle) and nitrogencarrier gas is caused to flow at an equal pressure on the opposite sideof the specimen. The volume (cm³) of oxygen permeated through thespecimen is measured at 20° C. and 60% relative humidity by using anoxygen sensor. This volume is the oxygen permeability value. In thepresent invention, this oxygen permeability value is divided by thesurface area of the bottle, and the quotient is converted into a valueper m² of the material. This value is employed as an oxygen permeabilityindex (unit: cm³/day·m²). In addition to the above-described waterpermeability index, the container for use in the present invention maypreferably have an oxygen permeability index of not higher than about0.8. From the standpoint of external appearance, work efficiency andstorage stability, however, its oxygen permeability index may rangepreferably from about 0 to 0.6, even more preferably from about 0 to0.4, even more preferably from about 0.01 to 0.2, even more preferablyfrom about 0.02 to 0.15, and even more preferably from about 0.05 to0.12.

From the standpoint of external appearance, work efficiency, flavor andtexture, the packaged edible oil or fat according to the presentinvention may preferably have a water content of not higher than about4,000 ppm, more preferably from about 0 to 3,000 ppm, even morepreferably from about 100 to 2,000 ppm, and even more preferably fromabout 200 to 1,700 ppm as measured after being sealed air tight and thenstored for 3 months at 40° C. and 75% relative humidity.

The container for is preferred to have high transparency. It ispreferred from the standpoint of transparency, storage stability andcost that the Haze value determined by JIS K7105 “Optical PropertiesTesting Methods (5.5 and 6.4)” is preferably about 65 or lower, morepreferably from about 30 or lower, even more preferably about 15 orlower, even more preferably from about 0.1 to 10, and even morepreferably from about 0.5 to 5. A Haze value of 10 or lower isparticularly preferred, as this value provides an excellent aestheticsense and facilitates observation of a change in quality or the like ofthe oil or fat.

The container can be made by choosing suitable materials for an innerlayer an intermediate layer and an outer layer, respectively, and, ifnecessary, bonding them together with an adhesive such that thecontainer so formed is equipped with the above-described barrierperformance. As the materials for the inner and outer layers, it ispreferred from the standpoint of barrier performance, externalappearance, work efficiency, storage stability, feeling in use, andstrength to use polypropylene (PP), polyethylene (PE), polyethyleneterephthalate (PET), a stretched product thereof, a density-alteredproduct thereof, or a combination of such material with anothermaterial. Among these materials, more preferred are polypropylene,stretched polypropylene, polyethylene, stretched polyethylene,high-density polyethylene, medium-density polyethylene, low-densitypolyethylene, linear low-density polyethylene, and stretchedpolyethylene terephthalate. Even more preferred examples includepolypropylene, stretched polypropylene and high-density polyethylene,with use of high-density polyethylene being particularly preferred.

Carbon films or silicon films may be coated on the inner and outersurfaces of the above-described single-layer resin container ormulti-layer resin container to provide a container with theabove-described barrier performance. It is also possible to use asingle-layer preform. This single-layer preform can be obtained bydry-blending a nylon resin such as a metaxylene-group containingpolyamide resin [for example, MXD-6 nylon resin (M×D-6Ny)] with PETresin to have the above-described barrier performance and then moldingor otherwise forming the resultant resin blend.

As for the intermediate layer of the container if used in a preferredembodiment of the present invention, use of an ethylene-vinyl alcoholcopolymer (EVOH) having a high oxygen barrier property is preferred fromthe standpoint of barrier performance, external appearance, workefficiency, storage stability and feeling in use. Examples include asaponification product of an ethylene-vinyl alcohol copolymer, which canbe obtained, for example, by saponifying an ethylene-vinyl acetatecopolymer, the ethylene content of which ranges preferably from about 20to 60 mol %, and more preferably from about 25 to 50 mol %, such thatthe saponification degree reaches about 96 mol % or higher, preferablyabout 99 mol % or higher. Preferably, this copolymer saponificationproduct has such a molecular weight as sufficient to permit formation offilms.

Examples other than ethylene-vinyl alcohol copolymer include polyamidessuch as nylon 6, nylon 6,6, nylon 6/6,6 copolymer, metaxylyleneadipamide, nylon 6,10, nylon 11, nylon 12, and nylon 13.

When adhesion with other layer(s) is not available to any sufficientextent as in the case of use of an ethylene-vinyl alcohol copolymer, useof an adhesive is preferred. Examples of adhesives include thermoplasticresins, each of which contains on a backbone or side chains thereofcarbonyl groups derived from a carboxylic acid, a carboxamide, acarboxylate ester or the like. Specific examples includeethylene-acrylic acid copolymer, ionically-crosslinked olefincopolymers, maleic-anhydride-grafted polyethylene,maleic-anhydride-grafted polypropylene, acrylic-acid-graftedpolyolefins, ethylene-vinyl acetate copolymer, copolymer esters, andcopolymer amides. They can be used either singly or in combination.These adhesive resins are useful in lamination by co-extrusion orsandwich lamination. Further, a thermosetting adhesive resin of theisocyanate type, epoxy type or the like can also be used in bonding andlaminating a preformed oxygen barrier film with a water barrier film.

Among these, particularly preferred are “ADOMER” (trade mark, product ofMitsui Chemicals, Inc.) and “MODIC” (trade mark, product of MitsubishiChemical Corporation), both of which can bond ethylene-vinyl alcoholcopolymer.

To impart not only the above-described barrier properties but alsotransparency to the container, it is preferred to adopt a four-layerstructure which includes, for example, layers of polypropylene (PP),which is an oriented thermoplastic resin having high transparency, as aninner and outer layer and a cyclic olefin polymer (COP) layer and anethylene-vinyl alcohol copolymer (EVOH) layer as intermediate layers. Inaddition, adhesive layers are interposed between the PP layers, whichform the inner layer and outer layer, respectively, and the COP and EVOHlayers as the intermediate layers.

Here, the cyclic olefin polymer (COP) is a resin excellent intransparency and water barrier properties. Examples of the COP include“ZEONOR” (trade mark for a cyclo-olefin polymer, product of ZEONCORPORATION) and “AVEL” (trade name for a cyclic olefin copolymer,product of Mitsui Chemicals, Inc.).

The container for use in the present invention can be produced by amethod known per se in the art insofar as the container can be providedwith the above-described barrier properties and transparency. For theproduction of a multi-layer extrusion product, for example, it is onlynecessary to separately melt and knead resins, which correspond to therespective resin layers, in an extruder and then to subject thethus-kneaded resins to extrude through a multi-layer multi-die. For theproduction of a multi-layer injection molded product, on the other hand,it is only necessary to perform injection molding by co-injection orsequential injection while using injection molding machines as many asthe kinds of resins.

The preferred packaged edible oil or fat according to the presentinvention is good in external appearance, work efficiency, storagestability, flavor, texture, feeling in use, and the like, so that it canalso be used as an edible oil or fat even in high-humidity areas.Further, it can also be applied for health-promoting foods, functionalfoods, specific health foods and the like, all of which exhibit specificfunctions to achieve promotion of health. As specific products, it canbe used as a cooking oil for deep-fried foods, pan-fried foods, broiledfoods and the like and further, can also be used in dressings,mayonnaises, chiffon cake, and the like. The preferred packaged edibleoil or fat according to the present invention is particularly suited forcooking delicatessens such as croquettes, tempura, fried pork cutlets,kara-age, fried fish, and egg rolls; snacks such as potato chips,tortilla chips, and fabricated potatoes; fried potatoes; fried chicken;donuts; instant noodles; yakisoba (Japanese style noodles cooked with aspecial kind of sauce, vegetables, meat, etc.); spaghetti; chah-han(Chinese style fried rice cooked with egg and other ingredients such assliced onion and diced roast pork); dashimaki tamago (square omletcooked with soup inside), steak; hamburger steak; grilled slices ofmeat; stir-fried vegetables; meuniere; fried eggs; okonomiyaki (pancakeor pizza-like pies with ingredients of desired choice inside); takoyaki(small balls of a pancake-like texture, with chopped octopus inside);and the like.

The following examples further describe and demonstrate embodiments ofthe present invention. The examples are given solely for the purpose ofillustration and are not to be construed as limitations of the presentinvention.

EXAMPLES Example 1

(1) Production of Oils

The following oils were produced.

Oil W

Soybean fatty acids with the content of saturated fatty acids lowered bywintering (455 parts by weight), rapeseed oil fatty acids (195 parts byweight) and glycerin (107 parts by weight) were subjected toesterification at 0.07 hPa and 40° C. for 5 hours by using “Lipozyme IM”(trade name, product of Novo Nordisk Bioindustries, Ltd.). Subsequently,the enzyme was filtered off, molecular distillation was conducted at235° C., and further, bleaching and water washing were carried out. To150 parts by weight of the oil, a 10% aqueous solution of citric acid(7.5 parts by weight) was then added. Subsequent to stirring at 60° C.for 20 minutes, dehydration was conducted at 110° C. and 0.27 hPa. Theoil was then deodorized at 235° C. for 2 hours to produce Oil W.

Oil X

Rapeseed fatty acids (650 parts by weight) and glycerin (107 parts byweight) were subjected to similar esterification and post-treatments asin Oil W to produce Oil X.

Oil Y

Fatty acids (650 parts by weight), which had been obtained bydegradation of hydrogenated rapeseed oil (IV=66), and glycerin (107parts by weight) were subjected to similar esterification andpost-treatments as in Oil X to produce Oil Y.

Oil Z

Soybean fatty acids (650 parts by weight) and glycerin (107 parts byweight) were subjected to similar esterification and post-treatments asin Oil W to produce OilZ.

(2) Analysis of Constituent Fatty Acids in Diglycerides

Diglyceride fractions in each oil were collected by a columnchromatograph (manufactured by Wako Pure Chemical Industries, Ltd.;after triglycerides fractions were eliminated with “Wako Gel C-200” andhexane, the diglyceride fractions were obtained with hexane/diethylether (70/30). Following the procedures of “Adjustment Method of Fattyacid Methyl Esters” and “Composition of Fatty Acids” in “StandardMethods for the Analysis of Fats, Oils and Related Materials” compiledby The Japan Oil Chemists' Society, the diglyceride fractions were thenanalyzed by gas chromatography. From retention times and peak arearatios on a chart so obtained, the distribution of fatty acids in thediglycerides was determined. The analytical results are shown inTable 1. TABLE 1 Oil W X Y Z TG (%) 13.2 11.6 14.0 12.3 DG 85.9 87.284.6 86.4 1,3DG 59.3 60.2 58.3 57.9 MG 0.8 1.1 1.3 1.2 FFA 0.1 0.1 0.10.1 Plant sterols (%) 0.3 0.3 0.2 0.2 Citric acid (ppm) 5 5 5 5Constituent fatty acids (%) C16:0 3.1 5.2 4.4 10.7 C18:0 1.3 2.1 16.34.7 C18:1 Cis 38.0 60.9 46.7 24.7 Trans 0 0 26.8 0 C18:2 Cis 46.7 19.20.3 49.6 Trans 1.2 1.1 1.7 2.0 C18:3 Cis 6.1 7.0 0.7 3.9 Trans 2.2 3.00.1 2.8 Trans fatty acids (%) 3.4 4.1 28.6 4.8

Example Products 1-6 & Comparative Products 1-3

To Oil W, Oil X and Oil Y (each, 100 parts by weight), vitamin E,vitamin C, citric acid and a plant sterol were added to produce ExampleProducts 1-6 and Comparative Products 1-3. A formula table is shown inTable 2. TABLE 2 Comparative Example Products Products 1 2 3 4 5 6 1 2 3Oil W 100 100 100 100 100 100 Oil X 100 100 Oil Y 100 Citric acid¹⁾0.002 0.002 0.002 0.002 0.003 0.0015 — — — Glyceryl citrate stearate²⁾0.4 — — — — — — — — Glyceryl citrate oleate³⁾ — 0.25 — — — — — — —Glyceryl succinate stearate⁴⁾ — — — 0.25 0.25 0.25 — — — Vitamin E⁵⁾ 0.10.15 0.15 0.2 0.2 0.2 — — 0.2 Vitamin C derivative⁶⁾ 0.015 0.05 0.050.025 0.025 0.025 — — 0.025 Polyglyceryl fatty acid ester⁷⁾ — — — 0.0750.075 — — — — Polyglyceryl fatty acid ester⁸⁾ — — — — — 0.075 — — —Plant sterol⁹⁾ — — — — 4.0 — — — —¹⁾“Citric Acid” (trade name, product of ADM (Archer Daniels MidlandCo.))²⁾“Sun Soft 621 B” (trade name, product of TAIYO KAGAKU CO., LTD.)³⁾“Poem K-37” (trade name, product of Riken Vitamin Co., Ltd.)⁴⁾“Step SS” (trade name, product of Kao Corporation)⁵⁾“E Oil 400” (trade name, product of Riken Vitamin Co., Ltd.)⁶⁾“Vitamin C Palmitate” (trade name, product of Roche Vitamins Ltd.)⁷⁾“THL-3” (trade name, product of Sakamoto Yakuhin Kogyo Co., Ltd.)⁸⁾“QMP-5” (trade name, product of TAIYO KAGAKU CO., LTD.)⁹⁾“Phytosterol S” (trade name, product of Tama Biochemical Co., Ltd.)

Example 2 Cooking Test

The oil compositions described in Table 2 were stored without stoppersin an environment of 40° C. and 75% relative humidity. Their watercontents were measured with time by the Karl Fisher method to produceoils having a 0.2% water content.

Separately using the oils having a 0.2% water content, cooking wasconducted in the order of tempura, fried pork fillet and fried chickenby methods to be described below. Emission of an unpleasant odor uponcooking and the flavors and textures of the cooked foods wereorganoleptically ranked. Amount of oil: 600 g (Chinese frying pan)Temperature of oil: 180° C., heated on a gas cooking stove (mediumflame) <Tempura> Cooking ingredients: Shrimps (black tiger)  8 Lotusroot (sliced)  8 Pumpkin (sliced)  8 Green onions  8 (each cut inhalves) Egg plants  8 (each cut in halves) Batter: Wheat flour 100 gEggs  50 g Water 150 g <Fried pork fillets> Cooking ingredients: Porkfillets (cut in 2 cm thick round slices) Coating: The pork fillet sliceswere each coated with wheat flour, beaten eggs and bread crumbs in thisorder.

After cooking the tempura as described above, the oils were individuallystored at room temperature for 1 week in oil pots. To 300 g aliquots ofthe oils, the corresponding oils (300 g, each) shown in Table 2 wereadded, and fried pork fillets were cooked at 180° C.

<Fried chicken>

-   -   Cooking ingredient: Chicken (dark meat) (bite-size)    -   Coating: The frying ingredient was coated with a frying mix        (product of Nisshin Flour Milling Co., Ltd.)

After cooking the fried pork fillets as described above, the oils wereindividually stored at room temperature for 1 week in oil pots. To 300 galiquots of the oils, the corresponding oils (300 g, each) shown inTable 2 were added, and fried chicken was cooked at 180° C.

At the time of the completion of the cooking, the edible oils wereranked based on the emission of an unpleasant odor and also in theflavors and textures of the fried foods by 10 panelists in accordancewith the following ranking standards.

(Emission of Unpleasant Odor Upon Cooking)

-   -   A: Extremely good without any unpleasant odor or deteriorated        odor.    -   B: Good without a substantial unpleasant odor or deteriorated        odor.    -   C: An unpleasant odor or deteriorated odor is felt a little.    -   D: An unpleasant odor or deteriorated odor is felt.

(Flavors and Textures of Cooked Foods)

-   -   A: Extremely good without any unpleasant taste such as an acidic        taste or bitter taste or substantial greasiness.    -   B: Good without a substantial unpleasant taste such as an acidic        taste or bitter taste or substantial greasiness.    -   C: An unpleasant taste such as an acidic taste or bitter taste        or greasiness is felt a little.    -   D: An unpleasant taste such as an acidic taste or bitter taste        or greasiness is felt, and the flavor is poor.

As shown in Table 4, the resultant, cooked foods were all good inflavor, external appearance and the like. Further, the smell of theedible oils during the cooking was also good. The edible oils accordingto the present invention were successfully used for the edible oilapplications. TABLE 3 Comparative Example products products 1 2 3 4 5 61 2 3 Tempura Emission of unpleasant odor upon B B B B A B D D C cookingFlavor and texture of cooked food A A B A A A D D C Fried Emission ofunpleasant odor upon B B B B A B D D D pork cooking fillet Flavor andtexture of cooked food B A B A A A D D C Fried Emission of unpleasantodor upon B B B B B B D D D chicken cooking Flavor and texture of cookedfood B B B B A B D D D

Example 3 Low-Temperature Storage Test

The oil compositions of the formulas shown in Table 2 (Example Products4, 6, and Comparative Products 1,3) were individually placed inglass-made sample bottles, and the bottles were tightly sealed.Subsequent to storage at 0° for 24 hours, conditions of the oilcompositions were visually observed. TABLE 4 Example productsComparative products 4 6 1 3 Clear Clear Solidified Turbid

As a result, the oil compositions which contained ingredients (A), (B),(C) and (D) as in the present invention did not develop turbidity evenunder the low-temperature storage conditions as shown in Table 4.

Example 4 Mayonnaise

(parts by weight) Oil (Example Product 6) 65.0 Egg yolk (phospholipasetreated) 15.0 Vinegar (acidity: 10%) 7.0 Sugar 1.0 Sodium glutamate 0.4Salt 0.3 Mustard (powder) 0.3 Thickener (xanthan gum) 0.1 Water 10.9

The materials other than the oil was agitated and mixed in a homomixer.The oil was then added dropwise, followed by pre-emulsification in thehomomixer. The thus-obtained pre-emulsified mixture was homogenized in acolloid mill to produce mayonnaise (pH 4.0). The mayonnaise so obtainedwas good in flavor, external appearance, emulsion properties and thelike. The oil composition according to the present invention wassuccessfully used for the o/w emulsion application

Example 5 Spread

(parts by weight) (Oil phase) Oil (Example Product 4) 33.38 Hydrogenatedpalm oil (IV = 2) 4 Hydrogenated soybean oil (IV = 43) 2 Monoglycerides0.5 Lecithin 0.5 Polyglyceryl ricinoleate 0.5 Flavor 0.1 Vitamin E 0.02(Water phase) Distilled water 57.4 Skimmilk powder 0.3 Salt 1.3

The oil phase and water phase were prepared, and were then mixed andemulsified by a homomixer. The thus-obtained emulsion was quicklychilled by conventional procedure to plasticize the same and hence, toprepare a spread. The spread so obtained was good in flavor, externalappearance, emulsion properties and the like. The oil compositionaccording to the present invention was successfully used for the w/oemulsion application.

Example 6 Barrier Properties Ranking Test of Containers

The following Bottles a to g were measured for water permeability index,oxygen permeability and oxygen permeability index. The results are shownin Table 5.

-   -   Bottle a: Inner layer/outer layer: high-density polyethylene        -   Intermediate layer: ethylene-vinyl alcohol copolymer    -   Bottle b: Inner layer/outer layer: polypropylene        -   Intermediate layer: ethylene-vinyl alcohol copolymer    -   Bottle c: Polyethylene terephthalate+carbon films    -   Bottle d: Polyethylene terephthalate+silicon films    -   Bottle e: Single-layer preform molded by dry-blending M×D-6Ny        resin with polyethylene terephthalate.    -   Bottle f: Inner layer/outer layer: polypropylene intermediate        layer 1: ethylene-vinyl alcohol copolymer        -   Intermediate layer 2: cyclic olefin polymer

[Measuring Method of Water Permeability Index]

Based on the JIS Z0208 method [Moisture Permeability Testing Method forMoistureproof Packaging Materials (Cup Method), a measurement wasconducted as will be described hereinafter

A desiccant (calcium chloride-anhydrous) was placed in a test bottle (to20 wt. % of fully-filled volume). A heat-sealable aluminum foil wasplaced over then opening of the test bottle. Using an iron, the bottleopening was tightly sealed with the aluminum foil. The test bottle wasplaced in a constant-temperature, constant-humidity chamber maintainedat 40±0.5° and 90±2% R.H. After the test bottle was allowed to stand for16 hours or longer in the constant-temperature, constant-humiditychamber, the test bottle was taken out of the chamber and then stored ina desiccator (with silica gel placed inside) to have its temperatureequilibrated with room temperature. The weight was measured by abalance, and was recorded as an initial weight. The test bottle wasplaced again in the constant-temperature, constant-humidity chamber, andat an interval of 24 hours, the test bottle was taken out of the chamberand was weighed. This procedure was repeated to measure increases in theweight of the test bottle. In the course of the test, weight increasesper unit time were determined by every two successive weighingoperations. The test was continued until such weight increases becameconstant within a 5% range.

Water permeability index was determined by dividing the thus-obtainedweight increase (g) of the test bottle per day (24 hours) with thesurface area (m²) of the bottle.

[Measuring Method of Oxygen Permeability]

Oxygen permeability was measured in accordance with the JIS K 7126Bmethod. The value so measured was divided by the surface area of thetest bottle to determine its oxygen permeability index.

[Measuring Method of Transparency]

Haze value was determined in accordance with the JIS K 7105method—Optical Properties Testing Methods (5.5 and 6.4). TABLE 5 WaterOxygen Oxygen permeability permeability permeability Transparency Bottleindex (g/daym²) (mL/day · bottle) index (g/daym²) Haze value Example a0.22 0.002 0.112 73 products b 0.50 0.002 0.094 25 c 0.95 0.003 0.1161.8 d 1.24 0.004 0.114 1.0 e 1.62 0.015 0.515 80 f 0.20 0.005 0.112 5.0Comparative g 2.00 0.035 0.902 1.1 products

Example 7 Edible Oils 1-4

To Oil W, Oil X and Oil Z (each, 100 parts by weight), vitamin E, avitamin C derivative, organic acids and a plant sterol were added toproduce Edible Oils 1-4. A formula table is shown in Table 6. Corn oil(product of The Nisshin OilliO, Ltd.) was provided as Edible Oil 5. Thesaturated dissolved-water contents of Edible Oils 1 and 5 were alsomeasured. As a result, they were found to be 8,900 ppm (Edible Oil 1)and 1,000 ppm (Edible Oil 5). TABLE 6 Edible oil Comp. Example productsproducts Part(s) by weight 1 2 3 4 5 Oil W 100 — — 100 — Oil X — 100 — —— Oil Z — — 100 — — Corn oil — — — — 100 plant sterol¹⁾ — — 4.0 — —Citric acid²⁾ 0.002 0.002 — 0.0015 — Glyceryl succinate 0.25 — — 0.25 —stearate³⁾ Vitamin E⁴⁾ 0.2 0.2 0.15 0.2 — Vitamin C 0.025 0.025 0.050.025 — derivative⁵⁾ Polyglyceryl fatty 0.075 — — — — acid ester⁶⁾Polyglyceryl fatty — — — 0.075 — acid ester⁷⁾¹⁾“Phytosterol S” (trade name, product of Tama Biochemical Co., Ltd.²⁾“Citric Acid” (trade name, product of ADM (Archer Daniels Midland Co.)³⁾“Step SS” (trade name, product of Kao Corporation)⁴⁾“E Oil 400” (trade name, product of Riken Vitamin Co., Ltd.)⁵⁾“Vitamin C Palmitate” (trade name, product of Roche Vitamins Ltd.)⁶⁾“THL-3” (trade name, product of Sakamoto Yakuhin Kogyo Co., Ltd.)⁷⁾“QMP-5” (trade name, product of TAIYO KAGAKU CO., LTD.)

Example 8 High-Humidity Storage Test

As shown in Table 7, Edible Oils 1-5 produced in Example 7 were filledin the corresponding Containers a, b, and g of Example 6, respectively.Those containers were tightly sealed to produce packaged edible oils(I-VI). Those packaged edible oils were stored at 40° C. and 75% R.H.for 3 months, and the water contents and peroxide values (POVs) of theedible oils were measured. Subsequent to the storage, the oils were alsoplaced in glass-made sample bottles. The sample bottles were tightlysealed and then allowed to stand at room temperature. Subsequently, theywere visually ranked in external appearance.

As a result, as shown in Table 7, the example products were allinhibited from moisture absorption, and were good in externalappearance. TABLE 7 Water content, ppm¹⁾ POV²⁾ Initial 3 months Initial3 months External Bottle Edible oil value later value later appearanceExample I a 1 203 1043 tr³⁾ 0.9 Clear products II a 2 203 1357 tr 0.8Clear III b 3 203 1951 tr 0.8 Clear IV a 4 210 1068 tr 0.9 Clear Comp. Vg 1 203 4410 tr 2.0 Turbid products VI g 5 400 905 tr 3.8 Clear¹⁾Measured by Method 2.1.3.4-1996 of “Standard Methods for the Analysisof Fats, Oils and Related Materials” (compiled by The Japan OilChemists' Society)²⁾Measured by Method 2.5.2.1-1996 of “Standard Methods for the Analysisof Fats, Oils and Related Materials” (compiled by The Japan OilChemists' Society)³⁾trace

Example 9 Frying Test

Separately using the packaged edible oils (I-V) stored (for 3 months)under the conditions of Example 8, frying (tempura) was conducted by amethod to be described below.

-   -   Amount of oil: 600 g (Chinese frying pan)

Temperature of oil: 180° C., heated on a gas cooking stove (mediumflame) <Tempura> Frying ingredients: Shrimps (black tiger)  8 Lotus root(sliced)  8 Pumpkin (sliced)  8 Green onions  8 (each cut in halves) Eggplants  8 (each cut in halves) Batter: Wheat flour 100 g Eggs  50 gWater 150 g

At the time of the completion of the frying, the edible oils were rankedbased on emission of an unpleasant odor and also in the flavor andtexture of the fried food by 10 panelists in accordance with thefollowing ranking standards. The results are shown in Table 8.

(Smell of Edible Oil at the Time of Completion of Frying)

-   -   A: Extremely good without any unpleasant odor or deteriorated        odor.    -   B: Good without a substantial unpleasant odor or deteriorated        odor.    -   C: An unpleasant odor or deteriorated odor is felt a little.    -   D: An unpleasant odor or deteriorated odor is felt.

(Flavors and Textures of Fried Food)

-   -   A: Extremely good without any unpleasant taste such as an acidic        taste or bitter taste or substantial greasiness.    -   B: Good without a substantial unpleasant taste such as an acidic        taste or bitter taste or substantial greasiness    -   C: An unpleasant taste such as an acidic taste or bitter taste        or greasiness is felt a little.    -   D: An unpleasant taste such as an acidic taste or bitter taste        or greasiness is felt, and the flavor is poor.

The fried food obtained by using the packaged edible oil according toembodiments the present invention was good in both flavor and texture.Further, the smell of the edible oil after the frying was also good.TABLE 8 Comp. Example products products I II III IV V Smell at the timeof A A B A D completion of cooking Flavor and texture of A A A A C thecooked food

According to the preferred embodiments of the present invention, it ispossible not only to markedly improve the problem of external appearancetypical to diglycerides but also to pronouncedly prevent occurrence ofan unpleasant odor during cooking and hence, to substantially improvework efficiency by combining a specific organic acid, an antioxidant anda plant sterol with an oil or fat, which contains diglycerides, havingan effect to curtail accumulation of body fat and to prevent adiposis,and optionally further contained in a specific container.

1-4. (canceled)
 5. A packaged edible oil or fat comprising: a container,wherein the container has a moisture permeability index not greater thanabout 1.9 (g/day·m²) and an oxygen permeability index not greater thanabout 0.8 (cm³/day·m²); and an oil or fat containing partial glycerides,wherein the glycerides' saturated dissolved-water content is not lowerthan about 1,500 ppm, and wherein the oil or fat is filled in thecontainer.
 6. A packaged edible oil or fat according to claim 5, whereinthe oil or fat containing the partial glycerides, wherein theglycerides' saturated dissolved-water content is not lower than about1,500 ppm, is an oil or fat containing 15 to 100 wt. % of diglycerides,by weight of the oil or fat, the diglyceride further comprising fattyacids, wherein the amount of fatty acids that are unsaturated is fromabout 80 to 100 wt. %, by weight of the diglyceride.
 7. A packagededible oil or fat according to claim 5 further comprising from about0.001 to 5% by weight of an antioxidant based on 100 parts by weight ofthe oil or fat.
 8. A packaged edible oil or fat according to claim 5,further comprising from about 0.05 to 4.7% by weight of a plant sterolbased on 100 parts by weight of the oil or fat.
 9. A packaged edible oilor fat according to claim 5, further comprising from about 0.001 to 1%by weight of a carboxylic acid based on 100 parts by weight of the oilor fat.
 10. A packaged edible oil or fat according to claim 5, wherein awater content of the oil or fat is not higher than about 4,000 ppm afterbeing sealed air tight and then stored for 3 months at 40° C. and 75%relative humidity.
 11. The packaged edible oil or fat of claim 9,wherein said carboxylic acid is at least one selected from the groupconsisting of citric acid, succinic acid, maleic acid, oxalic acid,aconitic acid, itaconic acid, citraconic acid, tartaric acid, fumaricacid, malic acid and a mixture thereof.
 12. The packaged edible oil orfat of claim 7, wherein said antioxidant is at least one antioxidantselected from the group consisting of vitamin E, butylhydroxytoluene,butylhydroxyanisole, tert-butylhydroquinone, vitamin C, derivatives ofvitamin C, phospholipids, rosemary extract and a mixture thereof. 13.The packaged edible oil or fat of claim 5, wherein said oil or fatcontains from 80 to 95% by weight of diglyceride.
 14. The packagededible oil or fat of claim 6, wherein said fatty acids that areunsaturated are C₁₀₋₂₄ unsaturated fatty acids.
 15. The packaged edibleoil or fat of claim 6, wherein a content of oleic acid in the fattyacids making up said diglyceride is 20 to 65%.
 16. The packaged edibleoil or fat of claim 6, wherein a content of linoleic acid in the fattyacids making up said diglyceride is 15 to 65%.
 17. The packaged edibleoil or fat of claim 6, wherein a content of linolenic acid in the fattyacids making up said diglyceride is 15% or lower.
 18. The packagededible oil or fat of claim 6, wherein a content of saturated fatty acidsin the fatty acids making up said diglyceride is about 20% or lower. 19.The packaged edible oil or fat of claim 6, wherein a content of transacids in the fatty acids making up said diglyceride is about 0 to 10%.